Much oak here, well-charred and smoky, with pungent vanilla notes that ride high over superripe tropical fruit flavors. If you like these big, rich, extracted, buttery, spicy Chards, with their long, sweet finishes, this one is right up your alley.
Concentrated and intense, it’s marked by stylish tropical fruit flavors and quite a dose of smoky oak. There’s a mineral streak right down the middle that gives it a steely spine, and refreshing acidity adds to the structural integrity.
The bouquet is promising with aromas of cocoa, spicy cinnamon and nutmeg, vanilla, butter cookie and ripe, mixed berries there’s so much going on that there’s almost too much going on. Dull oak over stewy plum and black berry fruit completes the profile, from palate through to the finish. —D.M.
Coconut and toast from the very American oaking here predominate, with a hint of mint and faint wild berry flavors peeking through. Still, it’s more espresso-like than overtly harsh, though puckery woody tannins rule on the back end.
Simple fruit and a sweet, almost candied flavor. This wine seems unbalanced. There’s an odd hole in the middle, and very little weight or tannin in the finish. It’s all forward, sweet fruit, more like candy than berries.